Planning and control for food and beverage operations

Publication date 1991 Topics Food service management, Bartending, Restaurants -- Gestion Publisher East Lansing, Mich. : Educational Institute of the American Hotel & Motel Association Collection internetarchivebooks; inlibrary; printdisabled Contributor Internet Archive Language English Item Size 1.0G

xiv, 399 pages : 29 cm

Includes bibliographical references and index

Introduction to food and beverage control -- The challenge of food and beverage operations -- The control function -- Planning for food and beverage control -- Determining food and beverage standards -- Operations budgeting and cost-volume-profit analysis -- The menu: the foundation for control -- Designing effective food and beverage control systems -- Purchasing and receiving controls -- Storing and issuing controls -- Production and serving controls -- Using information from the control system -- Calculating actual food and beverage costs -- Control analysis, corrective action, and evaluation -- Controlling sales income -- Sales income control -- Preventing theft of sales income -- Controlling labor costs -- Labor cost control -- Implementing labor cost controls

Notes

contains pen markings.

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